The nutritional value of navy bean (Phaseolus vulgaris) following autoclaving or dry extrusion as a mixture with soya beans for growing pigs
Material type:
ArticleLanguage: English Description: 15:635-638Subject(s): LOC classification: - 23631
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Online Document
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CIAT Library Web | Electronic Document | 23631 (Browse shelf(Opens below)) | Not For Loan (Restricted Access) | |||||
Journal Article
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CIAT Library Document collection CINFOS | Document Collection CINFOS | 23631 (Browse shelf(Opens below)) | c.1 | Short Loan | 100058649 |
Las digestibilidades aparentes de MS, MO, PC y energia, estimadas mediante sustitucion, fueron de 83.9, 85.9, 87.6 y 84.9 por ciento para una mezcla (55:45) de frijol blanco y soya (FB- S0YA) sometida a extrusion a 146 grados centigrados; de 93.5, 93.9, 97.6 y 94.8 por ciento para la soya con grasa entera (SOYA-GE) sometida a extrusion a 140 grados centigrados; y de 93.9, 94.7, 94.0 y 93.3 por ciento para el frijol blanco (FB) sometido a autoclave a 126 grados centigrados durante 15 min, resp. El valor nutritivo de los niveles isoenergeticos de dichos frijoles procesados, de FB-SOYA crudos y de FB-SOYA sometidos a extrusion a 121, 135 o 157 grados centigrados fueron evaluados en una 179 prueba de crecimiento de cerdos. La dieta de FB-SOYA cruda produjo una diarrea severa y solo se les dio durante 2 semanas. La tasa de crecimiento y de conversion alimenticia de los cerdos alimentados con FB-SOYA sometida a extrusion mejoro a medida que la temp. de extrusion aumentaba hasta 135 grados centigrados, pero disminuyo con temp. mayores. El valor nutritivo de los niveles isoenergeticos de FB sometido a autoclave y el de la SOYA-GE sometida a extrusion fue similar y significativamente mejor que el de los suplementos de FB-SOYA sometidos a extrusion, con excepcion del sometido a extrusion a 135 grados centigrados. (RA-CIAT) spa
The apparent digestibilities of DM, OM, CP, and energy estimated by substitution were 83.9, 85.9, 87.6, and 84.9 percent for a blend (55:45) of navy bean and soybean (NB-SOY) extruded at 146 degrees Celsius; 93.5, 93.9, 97.6, and 94.8 percent for full- fat soybean (FF-SOY) extruded at 140 degrees Celsius; and 93.9, 94.7, 94.0, and 93.3 percent for navy bean (NB) autoclaved at 126 degrees Celsius for 15 min, resp. The nutritive value of isoenergetic levels of these processed beans, raw NB-SOY and NB-SOY extruded at 121, 135, or 157 degrees Celsius was assessed in a pig growth test. The raw NB-SOY diet caused severe scouring and was given only for 2 wk. Growth rate and feed conversion of pigs fed on extruded NB-SOY improved as the extrusion temp. Increased to 135 degrees Celsius but declined with higher temp. The nutritive value of isoenergetic levels of autoclaved NB and extruded FF-SOY was similar and significantly better than all extruded NB-SOY supplements apart from that extruded at 135 degrees Celsius. (AS) eng